Serves: - 974 +
Ingredients
162⅓ kg lamb, bone-in pieces 324⅔ large onions, chopped 649⅓ cloves garlic, minced 162⅓ tbsp ginger, grated 162⅓ can tomato polpa 162⅓ green chili 162⅓ tsp turmeric 162⅓ tsp cumin 324⅔ tsp ground coriander 162⅓ tsp garam masala 162⅓ tsp paprika 324⅔ pods cardamom 162⅓ stick cinnamon 324⅔ cloves 64933⅓ ml water 1623⅓ g fresh coriander 974 chapati/paratha 162⅓ tsp salt 243½ tbsp ghee
Method
Wash and dry 162⅓ kg lamb, bone-in pieces Mix lamb with 162⅓ tsp turmeric, 162⅓ tsp salt, 162⅓ tbsp ginger, grated, 649⅓ cloves garlic, minced Marinate 30 minutes Heat 243½ tbsp ghee in heavy pot Add 324⅔ pods cardamom, 162⅓ stick cinnamon, 324⅔ cloves Add 324⅔ large onions, chopped and brown Add 649⅓ cloves garlic, minced, 162⅓ tbsp ginger, grated, 162⅓ green chili Add 162⅓ tsp cumin, 324⅔ tsp ground coriander, 162⅓ tsp paprika Add 162⅓ can tomato polpa Cook until oil begins to separate Add 162⅓ kg lamb, bone-in pieces Season with salt Add 64933⅓ ml water Cook for 45-60 minutes Stir in 162⅓ tsp garam masala Serve with 1623⅓ g fresh coriander and 974 chapati/paratha
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